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413 related items for PubMed ID: 16231175

  • 1. Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages.
    Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L.
    Appl Microbiol Biotechnol; 2006 Jul; 71(4):480-5. PubMed ID: 16231175
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  • 2. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.
    Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L.
    Int J Food Microbiol; 2006 Aug 01; 110(3):232-9. PubMed ID: 16814893
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  • 5. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):227-34. PubMed ID: 18573561
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  • 6. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
    Benkerroum N, Daoudi A, Hamraoui T, Ghalfi H, Thiry C, Duroy M, Evrart P, Roblain D, Thonart P.
    J Appl Microbiol; 2005 Aug 15; 98(1):56-63. PubMed ID: 15610417
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  • 9. Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442.
    Xiraphi N, Georgalaki M, Driessche GV, Devreese B, Beeumen JV, Tsakalidou E, Metaxopoulos J, Drosinos EH.
    Antonie Van Leeuwenhoek; 2006 Jan 15; 89(1):19-26. PubMed ID: 16244793
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  • 10. Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages.
    Rantsiou K, Drosinos EH, Gialitaki M, Metaxopoulos I, Comi G, Cocolin L.
    Int J Food Microbiol; 2006 Dec 01; 112(3):215-22. PubMed ID: 17045690
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  • 18. In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat products.
    Todorov SD, Franco BD, Wiid IJ.
    Benef Microbes; 2014 Sep 01; 5(3):351-66. PubMed ID: 24463204
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  • 20. Expression of the catalase gene katA in starter culture Lactobacillus plantarum TISTR850 tolerates oxidative stress and reduces lipid oxidation in fermented meat product.
    Noonpakdee W, Sitthimonchai S, Panyim S, Lertsiri S.
    Int J Food Microbiol; 2004 Sep 01; 95(2):127-35. PubMed ID: 15282125
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